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#Carrots and parsnips how to#

Salads – Use them as the additional veggies in a butternut squash salad, winter salad, or kale crunch salad.

Seafood – Pair this side with baked cod or baked salmon for weeknights, or Chilean sea bass, broiled lobster tails, or pan seared halibut for special occasions.

Pork – Pair roasted carrots and parsnips with pan seared pork chops, stuffed pork chops, or pork tenderloin.

Chicken – Try pan fried chicken thighs, Tuscan garlic chicken, or simple baked chicken drumsticks.

Steak – For a fancier meal, pair these veggies with filet mignon, sirloin steak, ribeye, or even New York strip.

But what do you serve with them? Here are some ideas to get you started: Honey roasted carrots and parsnips are a delicious and healthy side dish that can be enjoyed all year round. What To Serve With Roasted Parsnips And Carrots You could also use fresh rosemary or fresh thyme.

Fresh Parsley – Optional, but adds a pop of color for serving your fall veggies.

You could also use pecans, almonds, or cashews, or omit altogether for a nut-free option.

Walnuts – Optional, but they add a nice crunch at the end.

Seasoning – Cinnamon, sea salt, and black pepper all bring out the natural sweet and savory flavors of the parsnips and carrots.

You can use any heat-safe oil, such as regular olive oil, extra-virgin olive oil, or avocado oil.

Olive Oil – Oil helps the roasted carrots and parsnips caramelize and also help the seasonings stick.

You could also use maple syrup instead, or omit altogether.

Honey – You can use regular honey, but I use Wholesome Yum sugar-free honey to avoid added sugar.

Try to make them the same size as the carrots. Like the carrots, you want to peel the parsnips and cut them into thick sticks.

Parsnips – Parsnips are a root vegetable closely related to carrots, but they have a spiced, nutty flavor.

Carrots – You know this one! 😉 For best results, peel them and cut them into thick sticks that are uniform in size and thickness.

For measurements, see the recipe card below.

#Carrots and parsnips how to#

I like to save and freeze all the scraps and use it for my Homemade Chicken Stock.This section explains how to choose the best ingredients for roasting parsnips and carrots, what each one does in the recipe, and substitution options. When you dice the carrots and parsnips and chop off the tops and bottoms, don’t throw the scraps away.

Sometimes I also like to use a mix of honey and maple syrup to have more flavor. When you chop carrots and parsnip, try to cut them in similar size, so they cook evenly. I noticed that large carrots might be a bit “woody” and tasteless, while the thin ones might come out a bit soggy and more burnt. I prefer to use medium carrots, as they have the best texture and flavor. Sprinkle over 1 tbsp sesame seeds and serve.

Using a spatula, toss everything until evenly coated and spread in a single layer.īake at 400˚F for about 20 minutes, stirring 2-3 times in between, until the vegetables are tender with caramelized edges. Slice the carrots and parsnip on a long angle and place on a large baking sheet.ĭrizzle over 3 tbsp olive oil and 3 tbsp honey, and sprinkle ½ tsp salt, 1 tsp dried thyme, and 1 tsp ground coriander. I love to serve it with my other side dishes, like Green Beans Amandine, Oven Roasted Butternut Squash, Roasted Broccoli with Parmesan, Gruyere Potatoes au Gratin, and Instant Pot Mashed Potatoes Recipe. The honey provides just enough sweetness and caramelization, while the ground coriander compliments the “warm” flavors of the vegetables. It’s easy to make in just 30 minutes and will be a great recipe to prep a day before a big holiday celebration. One of my favorite side dishes to make in the Fall and the holiday season are these amazing Honey Roasted Carrots and Parsnips. These Honey Roasted Carrots and Parsnips are a great side dish to serve with any meal! Made in 30 minutes, they have a sweet caramelization from the honey and delicious flavor from ground coriander.